Dark Chocolate Raspberry Cupcakes (Gluten Free & Vegan)

They are gluten free – so your gluten free loved ones can enjoy a special treat this Valentines Day.

These cupcakes contain a healthy dose of cacao, which is high in magnesium and polyphenols – important for heart health. Dark chocolate has been shown to lower heart attack and stroke risk by 30%.

Made with coconut oil which is high in lauric acid, which is useful for lowering cholesterol and protecting the heart. High in medium chain fatty acids, coconut oil is more easily converted into energy than other oils, so it is less likely to get stored as fat. Coconut oil also in a natural antibacterial, antiviral, and so it is a powerful tool for our immune system. Coconut oil is also good for the thyroid too.

Dark Chocolate Raspberry Cupcakes

Cupcake Ingredients:

1 & 1/2 cup gluten free flour blend

3/4 cup cacao powder (such as Sunfood), if you can’t find cacao powder – you can use cocoa powder.

Melt the coconut oil gently over low heat on the stovetop, or in a Pyrex dish in a hot water bath. Then mix together all the ingredients in a blender or food processor (except the raspberries). Add the 1/4 cup raspberries and process until combined*. If using frozen, it will instantly thicken the frosting. Spoon out into a bowl and place in refrigerator to chill. Rinse and set aside the fresh raspberries for topping the cupcakes.

*Note: If you do not want the frosting to be raspberry flavored, just omit the raspberries. It will have a slight coconut taste – if you do not like that – replace the coconut oil with organic butter (this is a non-vegan option).

Cupcake Directions:

Preheat oven to 350 degrees.

Line the mini muffin tins with paper lines, or grease with coconut oil.

If you did not line them, mix together 3 Tablespoons of cacao powder and 3 Tablespoons gluten free flour, and use it to dust the muffin tin, pour out excess. This is not essential, but will help the cupcakes to release from the pan.

Whisk together the dry ingredients and set them aside.

Slice the avocado open, remove the pit, and spoon the flesh into a food processor, puree it until it is smooth.

Then add in the sweeteners, flaxmilk, vanilla, and pulse to combine.

Add the dry ingredients, and mix until combined.

Finally, add the melted coconut oil, and mix until combined.

Spoon batter into mini muffin tins.

Bake at 350 degrees for approximately 17 minutes – test with a toothpick to see if the cupcakes are done, it should come out clean when poked.

*This article is for educational purposes only. The content contained in this article is not to be construed as providing medical advice. All information provided is general and not specific to individuals. Persons with questions about the above content as how it relates to them, should contact their medical professional. Persons already taking prescription medications should consult a doctor before making any changes to their supplements or medications.

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